foodNPR Digital Services RSS Generator 0.94Stories from Michigan Radio.NPR Digital Services RSS Generator 0.94foodWed, 14 Sep 2016 08:48:22 +0000foodhttp://michiganradio.org
Virginia GordanA traveling farmers market has begun popping up around the City of Flint. It's a retrofitted 14 passenger bus that's been equipped to carry fresh produce and other healthy foods to Flint neighborhoods. The project, called Flint Fresh Mobile Market, is the joint effort of several local non-profit organizations and one local business, according to Pam Bailey of the YMCA of Greater Flint. The groups are the Community Foundation of Greater Flint, Flint Food Works, The Local Grocer, Neighborhood Engagement Hub, and YMCA of Greater Flint. "The whole mission of the mobile market is to provide healthy fruits, vegetables and food to people easily - accessible and affordable," said Bailey. Bailey said grocery store closings in Flint have made it hard for many residents to get fresh foods - especially low-income people and the elderly. "Healthy food access has always been an issue in Flint. And starting with the lead water crisis, it's really intensified," said Bailey. Bailey said access to freshMobile farmers market on the road in Flinthttp://michiganradio.org/post/mobile-farmers-market-road-flint
27935 as http://michiganradio.orgTue, 13 Sep 2016 21:28:35 +0000Mobile farmers market on the road in FlintMichael SchrammHave you ever ordered a burger with strange toppings? You know, not the typical stuff - like mustard, ketchup, tomatoes, onions, pickles or lettuce - but something like a fried egg. As we approach National Cheeseburger Day — September 18th — we're curious about the most unconventional topping you’ve had on a burger in Michigan. Did you like it? Or... no so much. Here are three places we found with some out-of-the-ordinary toppings. Brome Burgers & Shakes Located in Dearborn, Michigan, Brome Burger & Shakes is home to 100% organic beef and non-GMO ingredients. Their menu displays various interesting toppings: red onion, aged white cheddar and Mustard Grain Aioli. However, their The Mex burger shown below appears particularly interesting. A photo posted by Brome Burgers & Shakes (@bromeburger) on Apr 21, 2016 at 6:28pm PDT It’s topped with corn salsa, cheddar-jack cheese sauce, avocado, chipotle mayo and most interestingly, pickled jalapeno. Frita Batidos If you’re in AnnWhat's the weirdest burger topping you've ever had? http://michiganradio.org/post/whats-weirdest-burger-topping-youve-ever-had
27933 as http://michiganradio.orgTue, 13 Sep 2016 20:28:57 +0000What's the weirdest burger topping you've ever had? Stateside Staff A recent MLive poll asked readers: What’s Michigan’s state food? Climbing above competitors such as the pasty, the Boston cooler and Superman ice cream, the Coney Island hot dog emerged on top. The Coney Island hot dog is an key part of Michigan’s food scene, especially in Detroit. But how did it become so popular? And how did it get its name? Joe Grimm looked to answer that question in a book he co-authored with fellow journalist Katherine Yung, Coney Detroit. Breaking down the history of the Coney doghttp://michiganradio.org/post/breaking-down-history-coney-dog
27380 as http://michiganradio.orgWed, 03 Aug 2016 20:51:58 +0000Breaking down the history of the Coney dogStateside Staff You may not know Dave Zilko's name, but you've probably seen his products in your grocery store. Zilko is the former vice chairman of Garden Fresh Gourmet. He and business partners Jack and Annette Aronson took a scrappy little Oakland County company that was deep in debt and turned it into the number one brand of fresh salsa in North America, with revenues topping $100 million. Last June, Garden Fresh was sold to Campbell Soup Company for $231 million.How five-gallon buckets of salsa from Metro Detroit became $231 millionhttp://michiganradio.org/post/how-five-gallon-buckets-salsa-metro-detroit-became-231-million
27258 as http://michiganradio.orgMon, 25 Jul 2016 21:04:56 +0000How five-gallon buckets of salsa from Metro Detroit became $231 millionDaniel Rayzel Michigan has a state fossil, and even a state soil, but not a state food. MLive writer Emily Bingham discovered that other states have a designated food, and soon set out to find a dish Michiganders can call their own. In a poll for MLive, Bingham offered a list of suggestions to take the title – a few of which surprised readers. Coney, pasty, pop: What would you choose to be our state’s official food?http://michiganradio.org/post/coney-pasty-pop-what-would-you-choose-be-our-state-s-official-food
27204 as http://michiganradio.orgWed, 20 Jul 2016 20:19:00 +0000Coney, pasty, pop: What would you choose to be our state’s official food?Rebecca WilliamsThe Centers for Disease Control and Prevention say 48 million Americans get sick from eating contaminated food each year. That's one in six people. One of the big challenges for companies is tracing those food products and getting them off the shelves quickly. Kaitlin Wowak is an assistant professor of management at the University of Notre Dame Mendoza College of Business. She’s the lead author of a new study in the Journal of Business Logistics. She says a number of factors determine how difficult it is to recall a food product quickly. Improving food recallshttp://michiganradio.org/post/improving-food-recalls
26959 as http://michiganradio.orgTue, 05 Jul 2016 12:50:00 +0000 Improving food recallsStateside Staff The Food and Drug Administration is changing the design of the nutritional labels on the food you buy. To give us an idea of what changes, why the changes, and when we’ll see the changes is Laura Bix, a Packaging professor at Michigan State University. Among the changes, the new design is expected to make calorie and serving sizes more prominent and easier to find. Also, serving sizes are being adjusted to be more realistic to how people typically eat. What to expect with new-look nutrition labels on our foodhttp://michiganradio.org/post/what-expect-new-look-nutrition-labels-our-food
26603 as http://michiganradio.orgFri, 03 Jun 2016 20:48:12 +0000What to expect with new-look nutrition labels on our foodRyan GrimesFast food has dramatically changed our food landscape. Unlike our parents or grandparents, we don't have to plan too far ahead to figure out what's for dinner tonight. But the greater variety and convenience of ready-to-eat meals hasn't made finding good food easier for everyone. Fast food, fast food everywhere, but no cheap healthy eatshttp://michiganradio.org/post/fast-food-fast-food-everywhere-no-cheap-healthy-eats
26444 as http://michiganradio.orgMon, 23 May 2016 20:16:46 +0000Fast food, fast food everywhere, but no cheap healthy eatsStateside Staff Dearborn has become a flashpoint for many people in America. Anti-Islam protestors carrying weapons have rallied in the city. The Arab American National Museum has responded by inviting people to better understand the city through food. Lester Graham recently joined a group going on a food tour called “Yalla Eat!” "Yalla Eat!" food tour offers taste of Arab American culture in Dearbornhttp://michiganradio.org/post/yalla-eat-food-tour-offers-taste-arab-american-culture-dearborn
26318 as http://michiganradio.orgThu, 12 May 2016 20:47:19 +0000"Yalla Eat!" food tour offers taste of Arab American culture in DearbornAssociated PressA Michigan man suspected of spraying a contaminant on unpackaged food at grocery stores faces four charges of poisoning food, according to the Associated Press. Kyle Bessemer appeared in an Ann Arbor court Thursday, two days after his arrest. The FBI says Bessemer admitted to spraying a mixture of hand sanitizer, water, and mouse poison on produce and food bars at three Ann Arbor stores: Whole Foods, Meijer and Plum Market. The charges cover two stores. Meanwhile, state officials say it’s possible he may have targeted several other stores in the Flint, Midland, and Saline areas as well. In court, investigators told a judge the 29-year-old Bessemer believed someone was trying to poison him. Bond was set at $250,000. An attorney for Bessemer will be assigned. Shoppers have been encouraged to throw away uneaten food purchased from salad bars and ready-to-eat food areas between mid-March and the end of April. No illnesses have been reported. Man suspected of putting rat poison on groceries faces felony charges http://michiganradio.org/post/man-suspected-putting-rat-poison-groceries-faces-felony-charges
26242 as http://michiganradio.orgThu, 05 May 2016 21:27:21 +0000Man suspected of putting rat poison on groceries faces felony charges Cass AdairThe Next Idea Every year, the United States spends $218 billion growing, transporting, and processing food that no one ever eats. That's billion. The financial, resource, and environmental costs of all the wasted food in the United States is staggering. A recent report called ReFED, "Rethink Food Waste Through Economics and Data," has outlined the challenges facing food systems in the United States. Looking at the entire supply chain, the study has found enormous waste all across the system, from farm to refrigerator. J.D. Lindeberg is the president of RRS, a recycling company based in Ann Arbor. He and Hunt Briggs, who was a project manager on the ReFED study, are trying to spread the word about food waste. They are also trying to suggest some ways to solve the problem, both at the state and nation level and in your own kitchen. According to Lindeberg and Briggs, a lot of the food waste in the U.S. is coming right out of our refrigerators. Most consumers don't know if a gallon of milkAmericans throw away billions of dollars' worth of food. Here's how to change that http://michiganradio.org/post/americans-throw-away-billions-dollars-worth-food-heres-how-change
25819 as http://michiganradio.orgTue, 05 Apr 2016 18:04:29 +0000Americans throw away billions of dollars' worth of food. Here's how to change that Josh HakalaIt started with mangos on a stick. In the spring of 2011, kids at a high school in southwest Detroit were challenged to use their entrepreneurial spirit to come up with a creative way to get their classmates to eat some fruits and vegetables.After more than 300 mangos were sold, the groundwork for the Detroit Food Academy (DFA) was laid.Jen Rusciano, co-founder and executive director of the Detroit Food Academy, joined Stateside to talk about the program, along with Brandon Johnson, who recently graduated from Cody High School Medicine and Community Health Academy. Johnson participated in the Detroit Food Academy and is now a junior facilitator. Today, the program can set up kitchens in just about any classroom. Students make food and learn important skills that apply to many different areas of life.Rusciano points out that while DFA does quite a bit of cooking, it’s not a culinary school. It’s a youth leadership program.“We think food business is this great vehicle that really invitesDetroit Food Academy teaches kids far more than mangos on a stickhttp://michiganradio.org/post/detroit-food-academy-teaches-kids-far-more-mangos-stick
25696 as http://michiganradio.orgSat, 19 Mar 2016 12:03:32 +0000Detroit Food Academy teaches kids far more than mangos on a stickStateside Staff There's a difference between making your business the best in the world and making it the best for the world. Recognizing that difference is what has earned the Grand Rapids-based Essence Restaurant Group a B Corp certification. This certification is what USDA Organic is to milk, or Fair Trade is to coffee. The designation goes to companies that show a commitment to sustainability and positive social impact in their communities. The Essence Restaurant Group has become the very first restaurant group in the country to earn the B Corp certification. “By a third-party verification, it’s really giving us the credibility to say not only are we saying that we are doing these things, we are actually doing them and putting policies in place to continue to improve as well,” said Lauren Jaenicke, director of marketing and sustainability for the Essence Restaurant Group. There are performance measurements that the certifier, B-Labs, applies. Those include environment, workers, customers,Grand Rapids-based restaurant company gets certification for positive social impacthttp://michiganradio.org/post/grand-rapids-based-restaurant-company-gets-certification-positive-social-impact
25481 as http://michiganradio.orgWed, 02 Mar 2016 22:09:58 +0000Grand Rapids-based restaurant company gets certification for positive social impactJosh HakalaAnyone in the restaurant business or any regular viewer of Top Chef can tell you that it doesn’t get much bigger than winning a James Beard Foundation Award. College football has the Heisman Trophy, Hollywood has the Oscars, but for chefs, just getting a nomination for a James Beard Award can make a career. Just five months after opening the 43-seat Mabel Gray restaurant in Detroit’s Hazel Park, Chef James Rigato is now a semifinalist for the prestigious award in the category of Best New Restaurant. “It’s one of those things that’s amazing when it happens but you can’t really work toward [a James Beard Award],” said Rigato, who grew up in the Detroit area. “It should be a byproduct of a bigger agenda. For me, I really want to see Michigan cuisine be nationally recognized and understood. So really, the James Beard nod … is like a mile marker. It’s saying, you’re on the right path, we are listening.”Rigato, who has yet to win a James Beard Award, made a name for himself after opening TheJames Beard semifinalist, Top Chef alum aims to bring Michigan cuisine to national stagehttp://michiganradio.org/post/james-beard-semifinalist-top-chef-alum-aims-bring-michigan-cuisine-national-stage
25479 as http://michiganradio.orgWed, 02 Mar 2016 17:24:37 +0000James Beard semifinalist, Top Chef alum aims to bring Michigan cuisine to national stagePaula FriedrichWhen you’re driving into Lexington, Michigan on M-25, you pass this house with a teeny wooden sign out front: “Mary’s Pie Shop: Ho’Made.” No store front, just a house. I loved it as soon as I saw it. “That’s so cute,” I said to Daniel, my friend whose family has a cottage down the road. “Have you been there? Who’s Mary?” “She's so cool! But I think she’s retired,” he said. “They sell her DVD in the general store. It costs $100.” It’s true. It does. It’s totally real. The DVD sits in a glass case in the Lexington General Store, a two story shop that sells candy from the counter and has a room dedicated to Christmas ornaments, year-round. “Mary’s Pie Shop Presents: Pie Making 101 ‘The Class.’ Featuring Mary the Pie Lady” The four disc set cost $99.95. I took a picture that day, but didn’t shell out the cash. Instead, I went back home; sunny, sandy beach weekend over. Mary’s pie DVD on my mind When summer rolled into fall, I was still thinking about Mary and her hundred dollar DVD. WhatNeed some holiday baking tips? This Port Huron pie baker’s secrets sell for $100http://michiganradio.org/post/need-some-holiday-baking-tips-port-huron-pie-baker-s-secrets-sell-100
24625 as http://michiganradio.orgMon, 21 Dec 2015 15:17:20 +0000Need some holiday baking tips? This Port Huron pie baker’s secrets sell for $100Stateside Staff The Great Depression really marked the golden age of leftovers. They were meant to be slipped into a pot pie, suspended in a jello ring, buried in a casserole or a meatloaf. There's a lot to be learned from studying Americans' relationships with leftovers. A fascinating look at Americans' relationship with leftovershttp://michiganradio.org/post/fascinating-look-americans-relationship-leftovers
24092 as http://michiganradio.orgThu, 05 Nov 2015 21:25:35 +0000A fascinating look at Americans' relationship with leftoversStateside Staff Today on Stateside: This week there was some optimism that the state Senate might pass a road funding plan, but it didn’t happen. Rick Pluta, co-host of It’s Just Politics and Daniel Howes, business columnist at the Detroit News, joined us to talk roads.Stateside for Thursday, Oct. 29, 2015http://michiganradio.org/post/stateside-thursday-oct-29-2015
24004 as http://michiganradio.orgThu, 29 Oct 2015 19:40:28 +0000Stateside for Thursday, Oct. 29, 2015Paula FriedrichRewind a few thousand years to a time before grocery stores existed. You would have gotten a lot of your food by finding it out in the wild. Foraging is no longer a necessary skill … but some people like to do it as a hobby. Rachel Mifsud is one of those people. Learning to find dinner in the woods with 'Will Forage for Food'http://michiganradio.org/post/learning-find-dinner-woods-will-forage-food
23434 as http://michiganradio.orgTue, 08 Sep 2015 13:00:00 +0000Learning to find dinner in the woods with 'Will Forage for Food'Stateside Staff Michigan's local food movement is growing and thriving. We're seeing more chefs who deeply care about what they buy and from whom. Chefs like James Rigato of the Root, a locavore restaurant in White Lake Township. Writer Michael Jackman of the Metro Times recently analyzed a meal prepared by Chef Rigato and traced nearly 100% of its ingredients to Michigan producers. His just-released story in the Metro Times is billed as "a grand tour of Michigan's local food movement." The meal consisted of a Charcuterie platter with meat, cheese, fish and vegetables from the region. A tour of the Michigan food producers included in one mealhttp://michiganradio.org/post/tour-michigan-food-producers-included-one-meal
23060 as http://michiganradio.orgWed, 05 Aug 2015 18:12:57 +0000A tour of the Michigan food producers included in one mealMichigan Radio NewsroomWhen the Historical Society of Greater Lansing hosted an oral history with the owner of Lansing's longstanding Jim's Tiffany restaurant, more than 80 people showed up to listen. Inspired by the success of that event, the group is hosting a walking tour of famous Downtown Lansing eateries tomorrow (Saturday, July 25). "I quickly realized that the places we eat are associated with very special memories," said society President Valerie Marvin. "Whether it is going to prom, whether it is the place where someone had their wedding breakfast, whether it is the place where maybe you first experienced the cuisine from another culture." Through conversations sparked at that first event, and continued in-person and online, the Society figured out what restaurants people had attachments too; like Foo Ying's cafe, a restaurant that many Lansing residents said was their first taste of Chinese food. Marvin said she's heard it was also popular among younger patrons for a different reason; privateA tour of memory and food in Lansing this Saturdayhttp://michiganradio.org/post/tour-memory-and-food-lansing-saturday
22921 as http://michiganradio.orgFri, 24 Jul 2015 16:26:24 +0000A tour of memory and food in Lansing this Saturday